Job Description

A Pantry Cook is responsible for preparing cold appetizers, garnishing dishes, and creating vinaigrettes and dips. They ensure food freshness, quality, and presentation, while adhering to health and safety regulations. This role requires knowledge of professional kitchen equipment, multitasking abilities, and availability to work flexible shifts.

Setting up cook stations and stocking them with the necessary prep supplies.
Preparing food on the line, as needed, by cutting, mixing, chopping, and making sauces.
Cooking items on the line by grilling, frying, chopping, sauteing, and broiling to quality guidelines and standardized recipes.
Maintaining cleanliness and hygiene standards (like creating and following a restaurant cleaning checklist) that comply with state and local food safety and sanitation regulations.
Handling and storing food safely and properly.
Takes inventory counts before and after shifts, completes food inventory or storage sheets.

Required Knowledge, Skills, and Abilities

• hands-on experience with professional kitchen equipment
• good knowledge of food plating techniques
• understanding of health and safety rules in a kitchen

Education + Experience

• Qualification: Diploma